Island Girl Orange Grilled Chicken Paillardscutlets Recipes

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GRILLED ORANGE CHICKEN



Grilled Orange Chicken image

Nothing says summer quite like grilling and this orange chicken is the perfect way to celebrate the warm weather.

Provided by Christina

Categories     Entree

Time 25m

Number Of Ingredients 8

2 lbs chicken breasts or thighs (boneless and skinless)
1/4 cup coconut aminos
1/4 cup orange juice
2 tbsp honey (omit if Whole30)
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp garlic powder
orange zest from half an orange

Steps:

  • If using chicken breasts that are quite thick, slice horizontally to create thin cutlets. This helps us cook the chicken faster and gets us better browning on all sides.
  • Add chicken and all marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Lay flat, spreading the marinade inside the bag so that it's distributed evenly around the chicken breasts. Let marinade for a minimum of 1 hour. I prefer to let it marinade for several hours or overnight if possible.
  • Preheat grill to medium high heat.
  • Place your marinated chicken on the grill. Grill for 5-7 minutes, flip, and grill other side for 5-7 minutes or until chicken is cooked through. Cooking time varies depending on the thickness of your chicken.

Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 48 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 145 mg, Sodium 894 mg, Sugar 10 g, TransFat 1 g, Fiber 1 g, ServingSize 1 serving

GRILLED CHICKEN PAILLARD



Grilled Chicken Paillard image

This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

2 cloves garlic, crushed
Zest and juice of 2 limes
1 teaspoon chili powder
1/4 teaspoon crushed red-pepper flakes
4 boneless chicken breasts, pounded to 1/4-inch thickness
Salt and freshly ground pepper

Steps:

  • Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
  • Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
  • Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

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